Citric Acid Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this side dish is the kind of thing that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then the heat is cranked up just enough to coax out a light golden glaze before the peas join the party — bright green, fresh-tasting, and perfectly cooked. The whole thing comes together with unsalted butter, water, salt, and a handful of fresh thyme, which means every single ingredient is clean and straightforward with zero hidden additives to worry about. For anyone navigating citric acid sensitivities, packaged and processed vegetables can be a minefield since citric acid is commonly used as a preservative — this recipe sidesteps all of that with nothing but whole, natural produce and pantry staples. Fresh or frozen pearl onions both work beautifully here, so you can make it any time of year without compromising on flavor or safety. A finishing scatter of thyme and optional parsley lifts the whole dish with an herby brightness that feels almost fancy for how little effort it takes. Serve it straight from the skillet while everything is still glossy and warm.
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Learn more →Ingredients
4 servings
- 1 lb fresh or frozen pearl onions
- 2 cups fresh or frozen peas
- 2 tbsp unsalted butter
- ½ cup water
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
If using fresh pearl onions, bring a medium saucepan of water to a boil. Score a shallow X on the root end of each onion, then blanch for 1 minute. Drain in a colander and rinse under cold water until cool enough to handle. Pinch each onion at the stem end to slip off the skin. If using frozen pearl onions, skip this step — they are already peeled.
- 2
In a large skillet, combine the peeled pearl onions, ½ cup water, 1 tbsp of the butter, and the salt. Bring to a simmer over medium heat, then cover and cook until the onions are just tender when pierced with a knife, about 8–10 minutes.
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